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17 Feb ’12
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A very basic Food Saver. Not sure what model number it is, but it hasn't let me down and it's probably over 10 years old - granted it only get used a handful of times a month.
17 Feb ’12
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A very basic Food Saver. Not sure what model number it is, but it hasn't let me down and it's probably over 10 years old - granted it only get used a handful of times a month.
15 Feb ’12
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that looks awesome chia, what do you have for a vacuum sealer?
17 Feb ’12
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Forgot to mention, the shoulder was about 3.5 pounds and cost $2/pound. There are 3 packed trays and top one isn't cramped. Guesstimate of around 5-7 hours @ 155F.
17 Feb ’12
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Post your blood pressure before and after you eat those cream cheese peppers.
17 Feb ’12
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Now that I have a joke out of the way. I think I'm going to give egg pickling a shot. Never done it before but I'm gonna try it out. How long do they last in the fridge?
17 Feb ’12
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No idea, I always eat them too fast. They will be fine for a couple months, not sure after that - a lot probably has to do with your concentrations of ingredients. I am not an expert at this stuff, just know the basics.
15 Feb ’12
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Now that I have a joke out of the way. I think I'm going to give egg pickling a shot. Never done it before but I'm gonna try it out. How long do they last in the fridge?
going by every general store I have ever been in, about 2 decades in a jar on the counter.
*as long as they are covered by the brine, a long, long time*
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